Companion Tiramisu Verrines

• 5 egg whites
• 5 egg yolks
• 500 g mascarpone
• 50 g caster sugar for the mascarpone
• 50 g sugar for the egg whites
• 7 g vanilla sugar
• 35 sponge biscuit pieces
• Cocoa powder
• 300 ml cold espresso
• 45 g Amaretto or Marsala (optional)

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To make the mascarpone cream: Place the whisk in the bowl and add the egg yolks, vanilla sugar and caster sugar. Mix at Speed 7 for 1.5 minutes.

Add the mascarpone and mix at Speed 7 for 30 seconds, until smooth. Transfer into a mixing bowl. Rinse and dry the Companion bowl.

Place the whisk in the bowl, add the egg whites and the sugar. Mix at Speed 7, 50°C for 8 minutes.

Gently stir the mascarpone mixture and the egg whites together using your silicone spatula.

To assemble: Place sponge biscuits in the bottom of each ramekin. Soak them in syrup. Pour some cream on top, then cover with more sponge biscuits. Add the rest of the cream.

Cover the ramekins with cling film and chill for two hours. Sprinkle the verrines with cocoa powder before serving.

Tip: You can use the same recipe to make one large tiramisu.